
Quinoa Apricot & Arugula Salad
Recipe and photo courtesy Jeanine Donofrio of Love & Lemons
INGREDIENTS
For the salad:
- 1 cup cooked quinoa
- 1 cup chickpeas, drained, rinsed
- a few big handfuls of arugula
- 1 small California Avocado, cubed
- 1/4 cup dried apricots
- 1/4 cup chopped, toasted California Almonds
- 1/4 cup chopped chives
For the dressing:
- 1/4 cup California Olive Ranch extra virgin olive oil
- 2 cloves of garlic, minced
- juice of 1 medium lemon
- 1-2 teaspoons honey or agave syrup
- 2 teaspoons cumin
- salt & pepper
INSTRUCTIONS
- Whisk your dressing together. Toss it with the cooked quinoa, chickpeas, arugula, avocado and dried apricots. Top the salad with chopped almonds and chives.